U.S. patent application number 17/614616 was filed with the patent office on 2022-07-21 for stabilization of phycocyanins.
The applicant listed for this patent is CHR. HANSEN NATURAL COLORS A/S. Invention is credited to LAURA GOURY, KLAUS KOEHLER, CARINE MANE, VINCENT MAZUREK, JEAN-THOMAS PIERSON.
Application Number | 20220228000 17/614616 |
Document ID | / |
Family ID | 1000006299898 |
Filed Date | 2022-07-21 |
United States Patent
Application |
20220228000 |
Kind Code |
A1 |
PIERSON; JEAN-THOMAS ; et
al. |
July 21, 2022 |
STABILIZATION OF PHYCOCYANINS
Abstract
The present invention relates to a stabilized phycocyanin
composition comprising a complexing agent and an encapsulating
agent as stabilizer. The present invention further relates to a
method for preparing the composition and the use of the composition
for coloring particularly food products.
Inventors: |
PIERSON; JEAN-THOMAS;
(Arpajon, FR) ; MANE; CARINE; (Arpajon, FR)
; KOEHLER; KLAUS; (Hoersholm, DK) ; GOURY;
LAURA; (Arpajon, FR) ; MAZUREK; VINCENT;
(Arpajon, FR) ; MAZUREK; VINCENT; (Arpajon,
FR) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
CHR. HANSEN NATURAL COLORS A/S |
Hoersholm |
|
DK |
|
|
Family ID: |
1000006299898 |
Appl. No.: |
17/614616 |
Filed: |
May 28, 2020 |
PCT Filed: |
May 28, 2020 |
PCT NO: |
PCT/EP2020/064845 |
371 Date: |
November 29, 2021 |
Current U.S.
Class: |
1/1 |
Current CPC
Class: |
C09B 67/0097 20130101;
C09B 61/00 20130101; A23L 2/58 20130101; A23L 5/46 20160801; A23V
2002/00 20130101 |
International
Class: |
C09B 61/00 20060101
C09B061/00; C09B 67/02 20060101 C09B067/02; A23L 5/46 20060101
A23L005/46; A23L 2/58 20060101 A23L002/58 |
Foreign Application Data
Date |
Code |
Application Number |
May 29, 2019 |
EP |
19177303.5 |
Claims
1. A coloring composition comprising a phycocyanin, a polyphenol as
complexing agent and an encapsulating agent and wherein the
encapsulating agent is selected from the group consisting of
lecithins, citric acid esters, glycerol ester of fatty acids,
monoglycerides, diglycerides, triglycerides, ethoxylated
monoglyceride ester of fatty acids, polyglycerol ester of fatty
acids, glycerol ester of fatty acids, sorbitan esters of fatty
acids, sucrose esters of fatty acids, polysorbates, quillaja
extracts, caseinate, beet pectins, starches, starch derivatives,
starch octenyl succinate derivatives, guar gum, acacia gum, gum
arabic, xanthan gum and any mixtures thereof;
2. The composition according to claim 1, wherein the composition is
an aqueous solution.
3. The composition according to claim 1, wherein the polyphenol is
selected from the group consisting of tannins, flavanols, phenolic
acids and polyphenol rich natural extracts such as white grape
extracts or grape seed extracts.
4. The composition according to claim 1, wherein the phycocyanin is
originating from algae.
5. The composition according to claim 4, wherein the algae is
spirulina.
6. The composition according to claim 1, wherein the color hue of
the composition is between 180.degree. and 280.degree..
7. The composition according to claim 1, wherein the color hue of
the composition is between 200.degree. and 250.degree..
8. The composition according to claim 1, wherein the composition is
blended with a second pigment to obtain a more green or purple
color.
9. The composition according to claim 8, wherein the color hue of
the composition is between 240.degree. to 300.degree..
10. The composition according to claim 8, wherein the color hue of
the composition is between 70.degree. to 140.degree..
11. A process for preparation of the composition according to claim
1, comprising the steps of: 1a) blending the phycocyanin with the
polyphenol in an aqueous solution to obtain a precipitate; 1b)
separating the precipitate of 1a) from the supernatant; 1c) adding
the encapsulating agent; and 1d) homogenizing the formulation or
2a) blending the phycocyanin with the encapsulating agent in an
aqueous solution; 2b) homogenizing the formulation of 2a); 2c)
adding the polyphenol; and 2d) optionally centrifuging the
formulation of 2c) or 3a) blending the polyphenol with the
encapsulating agent in an aqueous solution; 3b) homogenizing the
formulation of 3a); 3c) adding the phycocyanin; and 3d) optionally
centrifuging the formulation of 3c)
12. A food product, a feed product, a pet food, a pet food treat, a
cosmetic, a nutrient or a pharmaceutical product comprising the
colorant composition according to claim 1.
13. The food product according to claim 12, wherein the food
product is beverage such as soft drinks, flavored water, fruit
juices, punches concentrated forms of these beverages but also
alcoholic beverages and instant beverage powders, confectionary
products, wine gum, cake, cookies, dessert, candies, puddings,
jellies, instant pudding powder, marmalade, jam, sugar
confectionary, panned chocolate lentils, ice cream, cereals, but
also in snacks, sausage casings, pasta, macaroni, cheese, milk
drinks or yoghurt, soy milk, salad dressing, soups, sauces, dairy
fruit prep, prepared food and/or extruded food.
14. Use of the composition according to claim 1 in food, feed, pet
food, pet treat, cosmetics, nutrients and/or pharmaceuticals as a
colorant.
Description
FIELD OF THE INVENTION
[0001] The present invention relates to stabilized phycocyanin
compositions comprising a complexing agent and an encapsulating
agent. The present invention further relates to processes of
producing said phycocyanin compositions and the use of said
compositions for coloring food, feed, pet food, pet treats,
cosmetics, nutrients and pharmaceuticals.
BACKGROUND OF THE INVENTION
[0002] Phycocyanin is a pigment with a characteristic blue color.
Phycocyanin is found in cyanobacterium also called blue-green
algae. The blue phycocyanin pigment from cyanobacterium is often
referred to as spirulina.
[0003] Phycocyanin is commonly isolated from spirulina algae and
shows many dietary and therapeutic attributes. Therefore, spirulina
and spirulina extracts have been used for many years as food or
nutritional components. Phycocyanins are known to be very sensitive
to temperature and pH changes in the environment, Seo et al., Int.
J. Mol. Sci. 2013, 14, 1778-1787. Thus, there have been several
attempts to stabilize phycocyanins for coloring purposes.
WO15090697 describes the stabilization of phycocyanobilin with a
polyphenol to obtain a stabilized complex by cleaving the
phycocyanin either chemically or enzymatically and reacting with
the polyphenol. WO18134390 describes the use of glycerol as
stabilizer for phycocyanin. In Food Hydrocolloids, January 2018
74:46-52, Selig et al. describes the enhancement of color stability
of spirulina based phycocyanin via a polysaccharide complex.
[0004] CN108684819 relates to a fruit and vegetable dairy beverage
comprising vegetable extract of spirulina, osmanthus fruit pigment
and banana peel polyphenol extract. Where the banana peel
polyphenol is believed to have antioxidant effect on the human body
and help to eliminate fatigue. Spirulina is added for its amount of
proteins.
[0005] US2019059422 relates to a pelletized colorant which is a
combination of spirulina called a pigment protein complex and an
encapsulating agent. No complexing agent is added to the
composition.
[0006] Despite these attempts to find a good solution, the problem
still exists and there is still a need to find a suitable solution
to stabilizing phycocyanins.
SUMMARY OF THE INVENTION
[0007] It is therefore the aim of the present invention to provide
a stabilized phycocyanin coloring composition and said stabilized
composition comprises a phycocyanin, a complexing agent and an
encapsulating agent.
[0008] The present inventors have unexpectedly found that by
precipitating phycocyanin with a complexing agent and an
encapsulating agent it is possible to obtain a stable colorant
composition.
[0009] A first aspect of the present invention relates to a
coloring composition comprising a phycocyanin, a complexing agent
and an encapsulating agent. In particular wherein the complexing
agent is a polyphenol and the encapsulating agent is selected from
the group consisting of lecithins, citric acid esters, glycerol
ester of fatty acids, monoglycerides, diglycerides, triglycerides,
ethoxylated monoglyceride ester of fatty acids, polyglycerol ester
of fatty acids, glycerol ester of fatty acids, sorbitan esters of
fatty acids, sucrose esters of fatty acids, polysorbates, quillaja
extracts, caseinate, beet pectins, starches, starch derivatives,
starch octenyl succinate derivatives, guar gum, acacia gum, gum
arabic, xanthan gum and any mixtures thereof.
[0010] A second aspect of the present invention relates to a
process for the preparation of the coloring composition according
to the first aspect, comprising the steps of: [0011] 1a) blending a
phycocyanin with a complexing agent in an aqueous solution to
obtain a precipitate; [0012] 1b) separating the precipitate of 1a)
from the supernatant; [0013] 1c) adding an encapsulating agent; and
[0014] 1d) homogenizing the formulation [0015] or [0016] 2a)
blending a phycocyanin with an encapsulating agent in an aqueous
solution; [0017] 2b) homogenizing the formulation of 2a); [0018]
2c) adding a complexing agent; and [0019] 2d) optionally
centrifuging the formulation of 2c) [0020] or [0021] 3a) blending a
complexing agent with an encapsulating agent in an aqueous
solution; [0022] 3b) homogenizing the formulation of 3a); [0023]
3c) adding a phycocyanin; and [0024] 3d) optionally centrifuging
the formulation of 3c)
[0025] A third aspect of the present invention relates to a method
of coloring a food or a feed, a pet food, a pet treat, a nutrient
and/or a pharmaceutical with a coloring composition comprising a
phycocyanin, a complexing agent and an encapsulating agent.
[0026] A fourth aspect of the present invention is directed to a
food product, an animal feed, a pet food, a pet treat, a cosmetic,
a nutrient and/or a pharmaceutical product comprising the
composition according to the first aspect of the present
invention.
[0027] A fifth aspect of the present invention relates to use of
the coloring composition according to the first aspect of the
present invention as a colorant for food, animal feed, pet food,
pet treats, cosmetics, nutrients and/or pharmaceuticals.
DETAILED DESCRIPTION OF THE INVENTION
[0028] By coloring composition is meant a composition which purpose
when added to a product is to provide color to the product it is
added to.
[0029] The present invention is directed to a stabilized coloring
composition comprising a phycocyanin, a complexing agent and an
encapsulating agent.
[0030] It has surprisingly been found that precipitation of
phycocyanin with a complexing agent in the presence of an
encapsulating agent result in a stable composition. which allows
for retention of the blue color especially under acid conditions
such as in for example soft drinks.
[0031] In a particular embodiment the phycocyanin is obtained from
the cyanobacteria Arthrospira platensis. The phycocyanin is
preferably derived from spirulina. In a particular embodiment of
the present invention the phycocyanin is food grade or
pharmaceutically acceptable coloring agents.
[0032] The phycocyanin is preferably extracted from cyanobacteria
such as but not limited to Arthrospira platensis. Normally such
extract is comprising at least 2% (w/w), such as at least 5% (w/w),
such as at least 10% (w/w), such as at least 20% (w/w), such as at
least 30% (w/w), such as at 40% (w/w), such as at least 50% (w/w)
of phycocyanin.
[0033] In a preferred embodiment of the present invention the
amount of phycocyanin present in the composition is at least 0.5%
(w/w), such as at least 0,7% (w/w), such as at least 0.9% (w/w),
such as at least 1% (w/w), such as at least 1.5% (w/w), such as at
least 2% (w/w), such as at least 2.5% (w/w), such as at least 3%
(w/w).
[0034] In a preferred embodiment of the present invention the
amount of phycocyanin present in the composition is less than 30%
(w/w), such as less than 25% (w/w), such as less than 20% (w/w)
such as less than 15% (w/w), such as less than 13% (w/w), such as
less than 10% (w/w), such as less than 9% (w/w), such as less than
8% (w/w), such as less than 7% (w/w), such as less than 6% (w/w),
such as less than 5% (w/w), such as less than 4% (w/w), such as
less than 3% (w/w).
[0035] In a particular embodiment of the present invention the
amount of phycocyanin present in the composition is between 0.5 to
30% (w/w), such as between 0.5 to 20% (w/w), such as between 0.5 to
12% (w/w), such as between 0.5 and 5% (w/w), such as between 0.8
and 3% (w/w), such as between 1 to 20% (w/w), such as between 2 to
12% (w/w), such as between 3 to 5 % (w/w).
[0036] The complexing agent of the present invention may be any
compound capable of forming a complex with phycocyanin. In a
particular embodiment the complex obtained is obtainable or is
obtained without cleaving off the phycocyanobilin from the
phycocyanin. In a particular embodiment of the present invention
the phycocyanin is not cleaved.
[0037] In a preferred embodiment of the present invention the
complexing agent is a polyphenol. In a particular embodiment of the
present invention the polyphenol is selected from the group
consisting of hydrolizable tannins and gallotannins such as tannic
acid, polygalloylglucoses, gallic acid, flavanols such as
catechine, epicatechine, epigallocatechine, epigallocatechine
gallate, phenolic acids such as 4-hydroxybenzoic acid, rosmarinic
acid and cinnamic acid digallic acid, condensed tannins
(condensation products of flavans), quercitannic acid, Gallo tannic
acid, quercitin, and ellagitannins, or natural extracts containing
those polyphenols. In a preferred embodiment the polyphenol is
tannic acid and/or gallic acid.
[0038] In a preferred embodiment of the present invention the
amount of complexing agent present in the composition is at least
0.005% (w/w), such as at least 0.01% (w/w), such as at least 0.02%
(w/w).
[0039] In a preferred embodiment of the present invention the
amount of complexing agent such as the polyphenol is present in the
composition is less than 10% (w/w), such as less than 9% (w/w),
such as less than 8% (w/w), such as less than 7% (w/w), such as
less than 6% (w/w), such as at least 5% (w/w).
[0040] In a particular embodiment of the present invention the
amount of complexing agent in the composition is between 0.005 to
10% (w/w), such as between 0.01 to 8% (w/w) such as between 0.02 to
5% (w/w), such as between 0.5 to 5% (w/w).
[0041] The ratio (w/w) of phycocyanin to complexing agent may be in
the range of 1:20 to 20:1, such as 1:10 to 10:1, such as 1:3 to
3:1.
[0042] The ratio of phycocyanin to complexing agent may also be
reported as weight of phycocyanin to one mol of complexing agent.
In a particular embodiment of the present invention the ratio
between mass of phycocyanin to one mol of complexing agent is in
the range of 10:1 to 10000:1, such as in the range of 50:1 to
6000:1. In a preferred embodiment of the invention the ratio
between mass of phycocyanin to one mol of complexing agent is in
the range of 70:1 to 500:1.
[0043] The encapsulating agent of the present invention may be an
emulsifier, a hydrocolloid or a thickener such as natural gums.
[0044] The emulsifier of the present invention may be but are not
limited to lecithins, citric acid esters, glycerol ester of fatty
acids, monoglycerides, diglycerides, triglycerides, ethoxylated
monoglycerides, polyglycerol ester of fatty acids, glycerol ester
of fatty acids, sorbitan esters of fatty acids, sucrose esters of
fatty acids, polysorbates, quillaja extracts, caseinate and
mixtures thereof.
[0045] Polysorbates are oily liquids derived from ethoxylated
sorbitan (a derivative of sorbitol) esterified with fatty acids.
Common brand names for polysorbates include Scattics, Alkest,
Canarcel, and Tween.
[0046] The polysorbate may e.g. be polysorbate 20, polysorbate 40,
polysorbate 60, polysorbate 65, polysorbate 80 or a mixture
thereof. In a particular embodiment of the present invention the
polysorbate is polysorbate 80.
[0047] Suitable examples of polysorbate include polysorbate with
E-numbers: E 431, E 432, E433, E 434, E 435 or E 436.
[0048] The hydrocolloids of the present invention may be but are
not limited to polysaccharides such as beet pectins, starch, starch
derivatives such as starch octenyl succinate derivative and any
mixtures thereof
[0049] The gums of the present invention may be but are not limited
to natural gums such as guar gum, acacia gum, gum arabic, xanthan
gum and any mixtures thereof.
[0050] In a preferred embodiment the gum is guar gum. In a more
preferred embodiment the guar gum is in a combination with gallic
acid and spirulina.
[0051] In a preferred embodiment of the present invention the
amount of encapsulating agent present in the composition is at
least 0.1% (w/w), such as at least 0.2% (w/w), such as at least
0.3% (w/w), such as at least 0.4% (w/w), such as at least 0.5%
(w/w).
[0052] In a preferred embodiment of the present invention the
amount of encapsulating agent present in the composition is less
than 40% (w/w), such as less than 30% (w/w), such as less than 25%
(w/w), such as less than 22% (w/w), such as less than 21% (w/w),
such as less than 20% (w/w).
[0053] In a particular embodiment of the present invention the
amount of encapsulating agent of the composition is between 0.1 to
40% (w/w), such as between 0.2 to 30% (w/w), such as between, such
as between 0.25 to 25% (w/w), 0.3 to 25 (w/w), such as between 0.5
to 20% (w/w).
[0054] The nature of the encapsulating agent has an impact on the
amount used in the present formulation.
[0055] In a preferred embodiment of the present invention the
amount of emulsifier or hydrocolloid present in the composition is
at least 5% (w/w), such as at least 6% (w/w), such as at least 7%
(w/w), such as at least 8% (w/w), such as at least 10% (w/w).
[0056] In a preferred embodiment of the present invention the
amount of emulsifier or hydrocolloid present in the composition is
less than 40% (w/w), such as less than 30% (w/w), such as less than
25% (w/w), such as less than 22% (w/w), such as less than 21%
(w/w), such as less than 20% (w/w).
[0057] In a particular embodiment of the present invention the
amount of emulsifier or hydrocolloid of the composition is between
5 and 40% (w/w), such as between 7 to 30%, such as between 10 to
20% (w/w).
[0058] In a preferred embodiment of the present invention the
amount of gum present in the composition is at least 0.1% (w/w),
such as at least 0.15% (w/w), such as at least 0.2% (w/w), such as
at least 0.25% (w/w).
[0059] In a preferred embodiment of the present invention the
amount of gum present in the composition is less than 2% (w/w),
such as less than 1% (w/w), such as less than 0.9% (w/w), such as
less than 0.8% (w/w), such as less than 0.7% (w/w),
[0060] In a particular embodiment of the present invention the
amount of gum of the composition is between 0.1 to 2% (w/w), such
as between 0.15 to 1% (w/w).
[0061] There are several ways to classify the color of a substance.
Generally, the color characteristics of a substance may be
characterized by three parameters, the hue, the saturation and the
lightness. Hue is an attribute associated with each of the dominant
wavelengths of the visible spectrum and reflects the dominant color
of the composition (red, yellow, blue etc.). Chroma is the
saturation and pertains to the intensity of the color composition
often described as the vividness or the dullness of a color.
Lightness reflects the amount of white or black in the color
composition. In a particular embodiment of the present invention
color is measured by the use of a spectrometer or a similar
instrument capable of taking readings on hue, chroma and lightness
in accordance with CIE (Commission Internationale de
L'Eclairage--the International Commission of Illumination)
tristimulus system: CIELCH. In CIELCH system, L* denotes lightness,
C* specifies chroma and h denotes the hue.
[0062] The composition of the present invention is particularly
useful as a colorant. In a particular embodiment the composition
has a blue color defined by a hue value between 180.degree. and
280.degree. , such as between 200.degree. and 250.degree. when
measured with a spectrometer such as a Datacolor 650 (Datacolor) or
a Probe4Light (Pleiades).
[0063] The composition may be used in blends with other pigments,
such as carotenes, and especially with .beta.-carotene or carthamus
to form green colors, and with anthocyanins or betalains to form
purple colors.
[0064] In a particular embodiment the invention covers blends of
the present composition with other pigments, said blend having a
purple color defined by a hue value of 240.degree. to 300.degree.
when measured on a spectrometer such as a Datacolor 650 (Datacolor)
or a Probe4Light (Pleiades).
[0065] In another particular embodiment the invention covers blends
of the present composition with a carotenoid resulting in a green
color defined by a hue value of 70.degree. to 140.degree. when
measured on a spectrometer such as a Datacolor 650 (Datacolor) or a
Probe4Light (Pleiades).
[0066] In a particular embodiment of the present invention the
composition is considered having improved stability if DE2000 of
the formulated product is lower than the DE2000 of the spirulina
blue extract raw material when measured in a soft drink at pH 3.
This stability is evaluated through measuring the LCh values of a
bottle containing soft drink at pH 3, with the composition at TO
and after 1 week. A DE2000 value is calculated from the LCh values
of the composition at both TO and T1 week.
[0067] The present invention is further related to a process of
preparing a composition of the present invention.
[0068] In a particular embodiment of the present invention the
process for preparation of the composition of the present
invention, comprises the steps of: [0069] 1a) blending a
phycocyanin with a complexing agent in an aqueous solution to
obtain a precipitate; [0070] 1b) separating the precipitate of 1a)
from the supernatant; [0071] 1c) adding an encapsulating agent; and
[0072] 1d) homogenizing the formulation [0073] or [0074] 2a)
blending a phycocyanin with an encapsulating agent in an aqueous
solution; [0075] 2b) homogenizing the formulation of 2a); [0076]
2c) adding a complexing agent; and [0077] 2d) optionally
centrifuging the formulation of 2c) [0078] or [0079] 3a) blending a
complexing agent with an encapsulating agent in an aqueous
solution; [0080] 3b) homogenizing the formulation of 3a); [0081]
3c) adding a phycocyanin; and [0082] 3d) optionally centrifuging
the formulation of 3c)
[0083] In a preferred embodiment the complexing agent is a
polyphenol and the encapsulating agent is selected from the group
consisting of lecithins, citric acid esters, glycerol ester of
fatty acids, monoglycerides, diglycerides, triglycerides,
ethoxylated monoglyceride ester of fatty acids, polyglycerol ester
of fatty acids, glycerol ester of fatty acids, sorbitan esters of
fatty acids, sucrose esters of fatty acids, polysorbates, quillaja
extracts, caseinate, beet pectins, starches, starch derivatives,
starch octenyl succinate derivatives, guar gum, acacia gum, gum
arabic, xanthan gum and any mixtures thereof.
[0084] The separation step in method 1 may be performed by any
suitable method. In a particular embodiment of the present
invention the separation is performed by centrifugation or
filtration such as by plaque filtration, microfiltration or
ultrafiltration.
[0085] The homogenization step may be performed by any suitable
method such as vigorous stirring, by use of a high shear mixer, by
use of a homogenizer or by milling.
[0086] In a particular embodiment of the present invention the
particle size is between 0.1 .mu.m and 1000 .mu.m. Such as between
0.1 .mu.m to 100 .mu.m, such as between 0.1 .mu.m to 10 .mu.m.
[0087] The composition of the present invention may find use as
colorant for products such as food products, animal feeds, pet
food, pet treats, cosmetics, nutrients and pharmaceutical
products.
[0088] In a preferred embodiment the food product is selected from
the group consisting of a beverage such as soft drinks, flavored
water, fruit juices, punches, concentrated forms of these beverages
but also alcoholic beverages and instant beverage powders,
confectionary products, wine gum, cake, cookies, dessert, candies,
puddings, jellies, instant pudding powder, marmalade, jam, sugar
confectionary, panned chocolate lentils, ice cream, cereals, but
also in snacks, sausage casings, pasta, macaroni, cheese, milk
drinks or yoghurt, soy milk, salad dressing, soups, sauces, dairy
fruit prep, prepared food and/or extruded food.
[0089] In one embodiment cosmetic preparations are selected from
cream, tooth paste, makeup and dermal products.
[0090] In a further embodiment, pharmaceutical preparations are
selected from unguents, pills, tablets and capsules.
[0091] The coloring composition of the present invention may be
added to the product either as an aqueous stock solution or a
pre-blend with other suitable ingredients according to the specific
application. The coloring composition may be added to the product
in a coating such as for chocolate lentils.
[0092] The coloring composition is particularly useful in low pH
applications such as in application where pH of the product is
below 7, such as below 6, such as below 5, such as below 4, or even
below a pH of 3.
[0093] Most food products are in the acidic range and a specific
useful application includes coloring of beverage products. In
beverage products the pH is typically around 2 to 6 and the
beverage product is therefore preferably a beverage product,
wherein the pH is from pH 2 to 6.
[0094] The following items are preferred embodiments of the present
invention:
[0095] Item 1. A composition comprising a phycocyanin, a complexing
agent and an encapsulating agent.
[0096] Item 2. The composition according to item 1, wherein it is a
coloring composition.
[0097] Item 3. The composition according to any of the preceding
items, wherein the composition is an aqueous solution.
[0098] Item 4. The composition according to any of the preceding
items, wherein the phycocyanin and the complexing agent is forming
a complex.
[0099] Item 5. The complex according to item 4, comprising a
phycocyanin and a complexing agent obtainable by mixing the
phycocyanin and the complexing agent in an aqueous solution.
[0100] Item 6. The composition according to any of the preceding
items, wherein the complexing agent is a polyphenol.
[0101] Item 7. The composition according to item 6, wherein the
polyphenol is selected from the group consisting of tannins,
flavanols, phenolic acids and polyphenol rich natural extracts such
as white grape extracts and grape seed extracts.
[0102] Item 8. The composition according to any of the preceding
items wherein the phycocyanin is originating from algae.
[0103] Item 9. The composition according to item 8, wherein the
algae is spirulina.
[0104] Item 10 The composition according to any of the preceding
items, wherein the color hue of the composition is between
180.degree. and 280.degree..
[0105] Item 11. The composition according to any of the preceding
items, wherein the color hue of the composition is between
200.degree. and 250.degree..
[0106] Item 12. The composition according to any of the preceding
items, wherein the composition is blended with a second pigment to
obtain a more green or purple color.
[0107] Item 13. The composition according to item 12, wherein the
color hue of the composition is between 240.degree. to
300.degree..
[0108] Item 14. The composition according to item 12, wherein the
color hue of the composition is between 70.degree. to
140.degree..
[0109] Item 15. The composition according to any of the preceding
items, wherein the encapsulating agent is selected from the group
consisting of emulsifiers, hydrocolloids and thickeners.
[0110] Item 16. The composition according to item 15, wherein the
emulsifier is selected from the group consisting of lecithins,
citric acid esters, glycerol ester of fatty acids, monoglycerides,
diglycerides, triglycerides, ethoxylated monoglycerides,
polyglycerol ester of fatty acids, glycerol ester of fatty acids,
sorbitan esters of fatty acids, sucrose esters of fatty acids,
polysorbates, quillaja extracts, caseinate and any mixtures
thereof.
[0111] Item 17. The composition according to item 15, wherein the
hydrocolloid is selected from the group consisting of beet pectins,
starches, starch derivatives, starch octenyl succinate derivatives
and any mixtures thereof.
[0112] Item 18. The composition according to item 15, wherein the
thickener is a natural gum which is selected from the group
consisting of guar gum, acacia gum, gum arabic, xanthan gum and any
mixtures thereof.
[0113] Item 19. A process for preparation of the composition
according to any of items 1 to 18, comprising the steps of: [0114]
1a) blending a phycocyanin with a complexing agent in an aqueous
solution to obtain a precipitate; [0115] 1b) separating the
precipitate of 1a) from the supernatant; [0116] 1c) adding an
encapsulating agent; and [0117] 1d) homogenizing the formulation
[0118] or [0119] 2a) blending a phycocyanin with an encapsulating
agent in an aqueous solution; [0120] 2b) homogenizing the
formulation of 2a); [0121] 2c) adding a complexing agent; and
[0122] 2d) optionally centrifuging the formulation of 2c) [0123] or
[0124] 3a) blending a complexing agent with an encapsulating agent
in an aqueous solution; [0125] 3b) homogenizing the formulation of
3a); [0126] 3c) adding a phycocyanin; and [0127] 3d) optionally
centrifuging the formulation of 3c)
[0128] Item 20. A food product, a feed product, a pet food, a pet
food treat, a cosmetic, a nutrient or a pharmaceutical product
comprising the colorant composition according to any of items 1 to
18.
[0129] Item 21. The food product according to item 20, wherein the
food product is beverage such as soft drinks, flavored water, fruit
juices, punches concentrated forms of these beverages but also
alcoholic beverages and instant beverage powders, confectionary
products, wine gum, cake, cookies, dessert, candies, puddings,
jellies, instant pudding powder, marmalade, jam, sugar
confectionary, panned chocolate lentils, ice cream, cereals, but
also in snacks, sausage casings, pasta, macaroni, cheese, milk
drinks or yoghurt, soy milk, salad dressing, soups, sauces, dairy
fruit prep, prepared food and/or extruded food.
[0130] Item 22. Use of the composition according to any of the
items 1 to 18 in food, feed, pet food pet treat, cosmetic, nutrient
and pharmaceuticals.
[0131] Item 23. Use of the composition according to any of the
items 1 to 18 as a colorant.
[0132] Embodiments of the present invention are described below, by
way of non-limiting examples.
EXAMPLES
Example 1
[0133] 5.3g of carrier free spirulina blue extract powder was
dissolved into 100 mL of distilled water. 2.82 g of gallic acid was
dissolved into 100 mL of distilled water at 45.degree. C. The
gallic acid solution was slowly poured into the spirulina blue
extract solution under stirring and let to complex overnight. The
final solution was centrifuged (4000 RPM for 30 minutes) to obtain
28 g of sediment. 0.775 g of guar gum was dispersed into 110 mL of
distilled water. The sediment containing blue spirulina extract
complexed with the gallic acid was then mixed with the guar gum
solution.
[0134] The solution was high shear mixed using a Silverson
laboratory high shear mixer (2 minutes at mid speed) to obtain a
homogenous solution. This supernatant was tested in a soft drink
media (pH 3 solution) at a 6 g/L dosage. The solution was measured
on a spectrometer (Probe4Light from Pleiades) for evaluation of the
LCh parameters. Reference was the raw spirulina blue extract sample
in soft drink media prepared at 0.6 g/L dosage to obtain a visual
match of the formulated product dosage. Bottles containing the
formulated colorant and the reference sample were measured both at
TO and after 1 week for evaluation of the difference of LCh
parameters after 1 week storage in the dark at ambient
temperature.
TABLE-US-00001 TABLE 1 LCh Colorimetric parameters measured on
formulated colorant and reference sample. Sample L C h DE2000
Reference T0 30 66 283 -- Reference 1 week 37 61 270 9.77
Formulated colorant 1 T0 43 61 265 -- Formulated colorant 1 week 45
56 253 6.31
[0135] After 1 week the LCh evaluation of bottles led to calculate
the DE2000 for the reference at 9.77, which was 3.46 points more
than the formulated colorant which had a DE2000 of 6.31. The
formulated colorant showed improved stability performance under
acid conditions such as soft drink media compared to unformulated
raw spirulina blue extract.
Example 2
[0136] 21.6 g of carrier free spirulina blue extract powder was
dissolved into 300 mL of distilled water. 80 g of polysorbate 80
was added under stirring to the previous solution after dissolution
of the phycocyanin. The solution was strongly stirred to allow
homogenous dispersion of the encapsulating agent. 8 g of tannic
acid, as complexing agent, was dissolved in 50 mL of distilled
water. The complexing agent solution was then added under stirring
to the blue extract formulated with polysorbate 80 and kept under
stirring until the solution was homogenous. The final solution was
centrifuged to obtain a dark blue homogenous supernatant. This
supernatant was tested in soft drink media (pH 3 solution) at a 6
g/L dosage. The solution was measured on a spectrometer for
evaluation of the LCh parameters. Reference was the raw spirulina
blue extract sample in soft drink media prepared 0.6 g/L dosage to
obtain a visual match of the formulated product dosage. Bottles
containing the formulated colorant and the reference sample were
measured at TO and after 1 week for evaluation of the difference of
LCh parameters after 1 week storage in the dark at ambient
temperature.
TABLE-US-00002 TABLE 2 LCh Colorimetric parameters measured on
formulated colorant and reference sample. Sample L C h DE2000
Reference T0 30 66 283 -- Reference 1 week 37 61 270 9.77
Formulated colorant T0 38 69 280 -- Formulated colorant 1 week 42
62 272 5.97
[0137] The LCh evaluation of the DE2000 for the reference was 9.77,
which was 3.80 points more than the formulated colorant which had a
DE2000 of 5.97. The formulated colorant showed improved stability
performance under acid conditions such as soft drink media compared
to unformulated raw spirulina blue extract.
* * * * *